1 cup unbleached flour
1 cup sugar
1/4 cup + 2 tbsp cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup water
1/4 cup + 2 tbsp canola oil
1/2 tsp vanilla extract
1/2 cup vegan chocolate chips
Raspberry jam, for garnish
In a large bowl, sift dry ingredients. In a measuring cup, combine wet ingredients. Add wet ingredient to dry until just combined then stir in chocolate chips. Transfer to an 8 x 8 square pan brushed with canola oil. With a knife, spread raspberry sauce across batter in 4 thin, equally spaced lines. Like a checkerboard, pull the knife through perpendicularly creating a marble pattern. Bake at 350 degrees F for 20 minutes. Cuts cleanly when refrigerated.
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